Tag Archives: cooking

Cooking with this versatile Greek Yogurt

Greek yogurt caught my fancy when I was living in London a decade ago and my love affair with it continues. Sadly, there was no proper equivalent to it in India till Epigamia came along recently. Rich, creamy, luscious and yet, low fat. The perfect protein and calcium fix, I need at my age.

 

I have been picking up and devouring various flavours of Epigamia, Banana Honey and Vanilla bean and strawberry being my favourites.

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Of course while many of us cook with dahi or curd at home especially in Indian food, as amrinades or in masalas for gravies, I was intrigued when invited to Bastian. Famed for its food, helmed by maverick Chef Kelvin Cheung, Chef was going to serve dishes created using Epigamia, Greek yogurt, I was informed. Wow! That sounded exciting.

And exciting it was. The strawberry smoothie served at the outset wowed my palate with the flavours- thick, creamy and the touch of balsamic, I think, did the trick. Was refreshing alright.

Roasted spare ribs with mango yogurt, sounded enticing. Chef Kelvin used the yogurt as a marinade and left this overnight to absorb the yogurt and tenderize the meat. The result, melt in the mouth fare, well-spiced and balanced.

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The truffle mushroom sweet potato pappardelle took me by surprise. It is one of the best dishes I have ever tasted. The creamy texture imparted by the natural yogurt was a delight for the taste buds. In the non-vegetarian version, caramalised yogurt was used for the lobster. The flavour profiles matched perfectly and the textures were stuff dreams are made of. The crunch, bite, creaminess was a roller-coaster ride for the palate, which it gladly embraced. No, I did not miss being a Carnivore today.

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Chef Kelvin Cheung’s mastery over his craft is undisputed and his clever and skillful use of Epigamia Greek yogurt was ample testimony.

The dessert, expectedly was a treat. The honey banana yogurt was used to make a creamy custard and served with banana bread and black pepper honey it surpassed my expectations. The natural sweetness of the yogurt accentuated the other flavours and made it a delectable dessert.

A delightful afternoon of discovery, this meal turned out to be. And with Rohan Mirchandani, one of the founders for company, the afternoon was certainly memorable.

The versatile ingredient that Greek yogurt is has set me thinking. Time to do embark upon my experiments in the kitchen with Epigamia. Not just going to wolf these down but shall put them to sue in cooking too.

 

 

 

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Easy cook, Easy Eat

A plethora of ready to cook meal boxes, replete with ingredients have inundated the market. People who love to cook but don’t have the time to labour over it or  those who don’t want to order food from outside,  or beginners in cooking, have a lot to choose from. Truly.

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I love to cook and when I don’t want to, I simply order a takeaway or eat out, so never really felt the need for such a box with pre-portioned ingredients, but finally gave in and decided to try Built2cook.

In 90 mins the pre-portioned ingredients for my Chicken Stroganoff in  a box arrived at my doorstep. The  recipe had been carefully crafted by 5 star chefs and  tested, so I had nothing to worry.

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I got going with my utensils as the ingredients – chicken, cream, demi glaze, sauces, vegetables,  oil, herb rice, etc  were all neatly packed amd labelled. I could see, these were sourced from quality sources.

In minutes, following the easy-to-follow recipe with simple instructions along with pictures, my Chicken Stroganoff was ready. Incredible. What’s more, at Rs 250, I had before me a dish, which I normally relish in fancy places at almost double the price.

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The creamy texture, crunchy veggies, succulent pieces of chicken, simply melt in my mouth and the accompanying herb rice was an ideal match for it. The meal was an extremely satisfying one.

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What is nice is that Built2Cook has about 12 recipes and there is a weekly rotation.  So one never gets bored. The shelf life of the product is 24 hours since there aren’t any added preservatives. Built2Cook has been operational for four months in Hyderabad and has recently launched in Mumbai, currently delivering between Andheri and Malad. I am blessed.

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Although I know I am not going to be needing this too often, it is comforting to know, something like  Built2cook exists. Good quality, easy to prepare dishes, completely hassle free and the end result: delicious, affordable food.

 

Drumstick Brinjal: Recipe

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Drumstick Brinjal

Ingredients:

1 medium sized brinjal

1 drumstick

4 tomatoes finely chopped

1 inch fresh ginger piece chopped finely

Fresh coriander leaves chopped

2 tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds

¼ tsp cumin powder

¼ tsp chilli powder

¼ tsp turmeric powder

1 tsp coriander powder

Salt to taste

Method:

  • Cut the drumstick into 4 pieces and cook in water with salt and turmeric powder.
  • Cut brinjal into small pieces and also cook in water with salt and turmeric powder
  • Heat oil in a pan and add mustard seeds, cumin sees till they pop.

  • Keep on low heat, add cumin, coriander, chilli powders and immediately add the ginger and tomatoes. Add salt.
  • After 2-3 minutes, add the cooked vegetables and stir well.
  • Cover and let the vegetables cook over a low flame, for 5 mins in the gravy.
  • Garnish with coriander leaves and serve hot with rotis
  • Cut brinjal into small pieces and also cook in water with salt and turmeric

Heat oil in a pan and add mustard seeds, cumin sees till they pop up. On low heat, add cumin, coriander, chilli powders and immediately add the ginger and tomatoes.  After 2-3 minutes, add the cooked vegetables and stir well. Let the vegetables cook over a low flame, for 5 mins in the gravy. Garnish with coriander leaves and serve hot with rotis

Introducing Oleevia…….

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I met an interesting young lady called Oleevia and I discovered our common passion for cooking. There is something about Oleevia I want to share with all of you.  It is quite exciting. To know more about her, click on this link

http://bit.ly/MissingRecipeBook3

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